Myers Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for celebrations or satisfying a chocolate craving, suitable for all chocolate lovers.
Ingredients
Instructions
- Mix all ingredients at one time, including flour, sugar, cocoa, soda, baking powder, salad oil, eggs, and sweet milk.
- Add hot coffee last and mix well.
- Note that the batter will be thin.
- Pour into a prepared baking pan and bake at 350°F.
Tips & Substitutions
For an even richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have sweet milk, whole milk or buttermilk can work as substitutes. Ensure all ingredients are at room temperature for better mixing. To add a twist, you might fold in some chocolate chips for added texture.
Serving Suggestions
Serve this decadent chocolate cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Chocolate Rice Pudding for a chocolate lover's dessert spread. Fresh berries can also add a nice tartness to balance the sweetness.
Storage & Reheating
Store any leftover chocolate cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and microwave it for about 15-20 seconds, or enjoy it cold for a fudgy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Myers Chocolate Cake contains roughly 1208 calories, with 27g protein, 220g carbohydrates, and 24g fat. It is an excellent source of iron (61% of the Daily Value), protein (54% of the Daily Value), and calcium (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1164mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Just make sure to store it properly. Once cooled, wrap it in plastic wrap and keep it at room temperature. This allows the flavors to meld together, and it can taste even better the next day!
What can I use instead of salad oil?
If you prefer not to use salad oil, you can substitute it with vegetable oil or melted coconut oil for a different flavor profile. Both options maintain moisture and richness in the cake, ensuring it remains delicious and tender.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs attached, the cake is ready. Keep in mind that overbaking can lead to a dry texture, so start checking around 30-35 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).